TAQUERIA LA ACAPULQUENA
1871 W NEW YORK AVE, Deland FL 32724 · 3862156562
Last inspected Mar 13, 2026 · 8 visits since August 2023
AUG 23
SEP 24
MAR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food worker slicing limes with bare hands. Educated operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026025874 | Mar 11, 2026 | May 4, 2026 | $200 |
Inspection history
8 visits, newest first
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table unit upper level Green salsa 45F. Placed overnight. Operator placed ice. -Reach in cooler Sliced ham (52F-Cold holding);ground beef (55F - Cold Holding); ground pork (55F - Cold Holding); shredded chicken (55F - Cold Holding). Placed overnight. Operator instructed to discard.
Ice buildup in reach-in freezer.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorax Performance bleach for not food contact surface. Operator purchased approved,.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen low boy unit cooked ground beef (69F - Cold Holding)/ placed overnight. Operator instructed discard. Kitchen reach in cooler door shelf shredded cheese (79F - Cold Holding), placed overnight. Operator instructed to discard.
Ice buildup in low-boy unit.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 105 in rice cooker for 45 minutes, Operator instructed to reheat
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored above food storage shelves.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracelet while handling food. Educated operator.
No Heimlich maneuver/choking sign posted. Provided operator.
No conspicuously located ambient air temperature thermometer in cold holding units.
Nov 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No Heimlich maneuver/choking sign posted.
Oct 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No Heimlich maneuver/choking sign posted.
Sep 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Full text of violation -Cook-line make table green salsa (57F - Cold Holding);less than 4 hours. Reach in cooler -cooked meat (57F - Cold Holding); (Cooked meat 57F - Cold Holding); shredded cheese (57F - Cold Holding). Less than 4 hours. Operator placed ice.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Mandolin slicer, stored in cracks between pieces of equipment.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
No Heimlich maneuver/choking sign posted.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered unit and placed cutting board in three compartment sink. Educated operator.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food worker slicing limes with bare hands. Educated operator.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.